There is no dessert that captures the luxurious, decadent side of autumn quite like a show-stopping layer cake, and this Caramel Apple Pecan Layer Cake is my absolute crowning glory of the season. It is a true masterpiece of fall flavors, with incredibly moist, apple-spiced cake layers, a rich and nutty pecan filling, and a glorious homemade caramel frosting that ties it all together.
You will fall completely head over heels for this cake. The cake layers themselves are made with apple butter and sour cream, which gives them an unbelievably tender and moist crumb. Each layer is then filled with a generous amount of buttery caramel frosting, tender cinnamon apples, and crunchy pecans. It’s an impressive, multi-layered celebration of autumn that is perfect for any special occasion.
The Ingredients for Your Layer Cake
For The Cake Layers
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream
- 1 tsp vanilla extract
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all purpose flour
- 4 tsp (15g) baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- pinch of allspice
- ½ tsp salt
- 3/4 cup (180ml) apple butter
- 1/4 cup (60ml) milk
- 1/2 cup finely chopped pecans
For The Caramel Sauce And Frosting
- 1 1/2 cups (310g) sugar
- 9 tbsp (126g) salted butter, cubed, room temperature
- 3/4 cup (180ml) heavy whipping cream, room temperature
- 4 cups (460g) powdered sugar
- 2–3 tbsp (30-45ml) milk
For The Cinnamon Apples
- 1–2 apples, chopped
- 2 tbsp light brown sugar
- 1/2 teaspoon ground cinnamon
- pinch ground nutmeg
- sprinkle of lemon juice
- 1 tbsp (14g) butter
How to Create Your Caramel Apple Pecan Layer Cake
Step 1: Prepare the Cake Layers
First, preheat your oven to 350°F (177°C) and prepare three 8-inch round cake pans. In a large bowl, beat the room temperature butter and sugar until light and fluffy. Add the sour cream and vanilla, mixing until combined. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. In another small bowl, combine the apple butter and milk. Alternate adding the dry and wet ingredients to the butter mixture, beginning and ending with the dry. Fold in the chopped pecans. Gently fold in the room temperature egg whites until just combined. Divide the batter evenly between the prepared pans and bake for 22-25 minutes. Let the cakes cool completely.
Step 2: Make the Caramel Sauce and Frosting
To make the caramel, add the 1 ½ cups of sugar to a saucepan over medium heat, stirring until it melts into a liquid. Add the cubed butter and whisk until combined. Remove from the heat and slowly stream in the room temperature heavy cream while whisking. Let the sauce cool completely. To make the frosting, add the cooled caramel sauce to a large bowl with the powdered sugar and milk. Beat with a mixer until smooth and creamy.
Step 3: Prepare the Cinnamon Apples
In a small saucepan, combine the chopped apples, brown sugar, cinnamon, nutmeg, lemon juice, and butter. Cook over medium heat for about 5-7 minutes, until the apples are tender. Set aside to cool.
Step 4: Assemble the Cake
Place the first cake layer on a serving plate. Spread an even layer of caramel frosting over the top. Create a “dam” of frosting around the outer edge of the cake layer. Fill the center with half of the cooled cinnamon apples and a sprinkle of chopped pecans. Top with the second cake layer and repeat. Place the final cake layer on top. Frost the outside of the entire cake with the remaining caramel frosting. For a decorative finish, you can drizzle any leftover caramel sauce over the top and add more chopped pecans.
My Best Tips for This Layer Cake
My Secret for a Moist, Tender Cake
The combination of apple butter, sour cream, and oil-based ingredients is the secret to an incredibly moist and tender cake crumb that stays that way for days. The addition of gently folded-in egg whites, rather than whole eggs, also contributes to a lighter, more delicate texture.
Room Temperature is Your Best Friend
For both the cake batter and the frosting, it is absolutely crucial that your ingredients (butter, sour cream, egg whites, heavy cream) are at room temperature. This allows them to emulsify properly, which is key to a smooth, uniform batter and a silky, non-greasy frosting.
The Frosting Dam
Creating a “dam” or a border of frosting around the edge of each cake layer before adding the apple filling is a simple but essential professional baker’s trick. This dam contains the filling, preventing it from oozing out the sides and ensuring you get beautiful, clean layers when you slice the cake.
Delicious Variations to Try
This Caramel Apple Pecan Layer Cake is a showstopper as is, but you can certainly customize it. For a different flavor profile, you could substitute the pecans with toasted walnuts. If you’re short on time, you could use a high-quality store-bought caramel sauce instead of making your own, although the homemade version is truly special. For an extra touch of elegance, a sprinkle of flaky sea salt on top of the final caramel drizzle would be a delicious salty-sweet contrast.
FAQs
Can I make this cake ahead of time?
Yes, this cake is great for making ahead. You can bake the cake layers a day in advance, let them cool completely, and then wrap them tightly in plastic wrap at room temperature. You can also make the caramel sauce and frosting ahead and store them in the refrigerator; just be sure to let the frosting come back to room temperature before you try to frost the cake.
Why is it important for the heavy cream to be at room temperature for the caramel?
Adding cold cream to hot, melted sugar can cause the sugar to seize up and harden into a solid block. Using room temperature cream allows it to incorporate smoothly into the hot sugar, creating a silky, lump-free caramel sauce.
What kind of apples are best for the filling?
For the cinnamon apple filling, you’ll want to use a firm apple that holds its shape well when cooked. Varieties like Granny Smith, Honeycrisp, Braeburn, or Gala are all excellent choices.
Print
Caramel Apple Pecan Layer Cake
- Total Time: 70
- Yield: 12-16 servings 1x
Description
This Caramel Apple Pecan Layer Cake is the crowning glory of the autumn season. It’s a true masterpiece of fall flavors, featuring incredibly moist, apple-spiced cake layers, a rich and nutty pecan filling, and a glorious homemade caramel frosting. This impressive, multi-layered celebration of autumn is perfect for any special occasion.
Ingredients
For The CAKE LAYERS:
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3/4 cup (173g) sour cream
1 tsp vanilla extract
6 large egg whites, room temperature
2 1/2 cups (325g) all purpose flour
4 tsp (15g) baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
pinch of allspice
½ tsp salt
3/4 cup (180ml) apple butter
1/4 cup (60ml) milk
1/2 cup finely chopped pecans
For The CARAMEL SAUCE AND FROSTING:
1 1/2 cups (310g) sugar
9 tbsp (126g) salted butter, cubed, room temperature
3/4 cup (180ml) heavy whipping cream, room temperature
4 cups (460g) powdered sugar
2–3 tbsp (30-45ml) milk
For The CINNAMON APPLES:
1–2 apples, chopped
2 tbsp light brown sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg
sprinkle of lemon juice
1 tbsp (14g) butter
Instructions
Prepare the Cake Layers:
Preheat your oven to 350°F (177°C) and prepare three 8-inch round cake pans. Beat the butter and sugar until fluffy. Add the sour cream and vanilla. In a separate bowl, whisk the dry ingredients (flour, baking powder, spices, salt). In another bowl, combine the apple butter and milk. Alternate adding the dry and wet ingredients to the butter mixture. Fold in the pecans, then gently fold in the egg whites. Divide the batter between the pans and bake for 22-25 minutes. Let cool completely.
Make the Caramel Sauce and Frosting:
To make the caramel, melt the 1 ½ cups of sugar in a saucepan over medium heat. Add the butter and whisk until combined. Remove from heat and slowly whisk in the room temperature heavy cream. Let cool completely. To make the frosting, beat the cooled caramel sauce with the powdered sugar and milk until smooth and creamy.
Prepare the Cinnamon Apples:
In a small saucepan, combine the chopped apples, brown sugar, spices, lemon juice, and butter. Cook over medium heat for 5-7 minutes, until the apples are tender. Let cool.
Assemble the Cake:
Place the first cake layer on a serving plate. Spread a layer of caramel frosting over the top, creating a “dam” around the edge. Fill the center with half of the cinnamon apples and a sprinkle of pecans. Repeat with the second layer. Place the final cake layer on top and frost the entire cake. Drizzle with any leftover caramel sauce and top with more pecans for decoration.
Notes
Room Temperature is Key:
For the smoothest batter and frosting, ensure all your dairy and eggs (butter, sour cream, egg whites, heavy cream) are at room temperature. This helps them emulsify properly, preventing a greasy or lumpy result.
The Frosting Dam:
Creating a border of frosting around the edge of each layer before adding the apple filling is an essential trick to prevent the filling from oozing out and to ensure clean, beautiful layers.
Make-Ahead Friendly:
You can bake the cake layers a day in advance and store them, well-wrapped, at room temperature. The caramel sauce and frosting can also be made ahead and refrigerated; just bring the frosting to room temperature before using.
- Prep Time: 45
- Cook Time: 25
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 758
- Sugar: 90g
- Sodium: 280mg
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Carbohydrates: 100g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
Keywords: caramel apple cake, pecan layer cake, fall dessert, homemade caramel frosting, spice cake, special occasion cake
